BBQ Chicken Stuffed Sweet Potatoes
A comforting, satisfying dish that takes mealtime comfort up a notch. Tender baked sweet potatoes topped with zesty BBQ chicken, black beans, corn, and melty cheese come together with a splash of tangy sour cream and fresh cilantro. It’s flavorful, colorful, and flexible enough for busy weeknights or relaxed weekends.
Ingredients
- 4 medium sweet potatoes
- 1 lb boneless, skinless chicken breasts
- 1/2 cup BBQ sauce
- 1 cup black beans, drained and rinsed (optional)
- 1/2 cup frozen corn kernels
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup shredded cheddar or pepper jack cheese
- 1/4 cup sour cream or Greek yogurt
- 1 olive oil
- to taste salt and black pepper
- 1/2 teaspoon cumin
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, pat dry, and rub them with a little olive oil, along with a pinch of salt. Prick a couple of holes in each potato with a fork.
- Bake directly on the oven rack or on a sheet tray for about 45–50 minutes, until the skins are crisp and a fork slides in easily. When they’re done, remove from the oven and let them rest a few minutes.
- While the potatoes bake, heat a tablespoon of olive oil in a skillet over medium heat. Season the chicken with salt, pepper, and cumin, then add to the skillet. Cook until no longer pink, about 6–8 minutes, flipping once.
- Shred the cooked chicken or chop it into bite-sized pieces. Stir in the BBQ sauce and warm through for another 1–2 minutes, so the chicken is coated and glossy.
- In a separate bowl, mix the black beans, corn, and red onion. If you like a little extra zing, add a squeeze of lime or a pinch of chili powder.
- When the potatoes are ready, carefully cut a slit down the center of each potato and pinch the ends to open them into a boat. Fluff the inside with a fork and season to taste with a small pinch of salt.
- Fill each potato with a generous scoop of BBQ chicken, followed by a sprinkle of the bean-corn mixture. Top with shredded cheese and a dollop of sour cream or Greek yogurt. Finish with a sprinkle of cilantro.
- Return the stuffed potatoes to the oven for 3–5 minutes, just long enough for the cheese to melt. Remove and serve while warm.